Dinosaur Ribs

Discussion in 'Beef' started by jaynik, Sep 23, 2007.

  1. jaynik

    jaynik Smoking Fanatic

    Got some dinosaur ribs at a renovation closeout at our local safeway. I'm smoking them over some mesquite smoke today. These things are monstrous, so I hope they turn out ok. I'm hoping I don't dry them out. They seem to have a magnificent amount of meat on them. I plan to make stock out of the bones after we've cleaned them. I'll take a shot of the finished product. I'm a lover of beef, so prep was limited to kosher salt and pepper. If these turn out well, I may marinate or rub my next batch. If they don't turn out well, I'll stick with brisket and pork! :)
     
  2. deejaydebi

    deejaydebi Smoking Guru

    Hey! Where's the pictures? What's a dionsaur rib? Some kind of beef ribs I guess?
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    what she said.......whats a dinosaur rib?
    summin outta the flintstones?

    now THOSE were some ribs........heheheh

    dude
     
  4. chris_harper

    chris_harper Master of the Pit OTBS Member

    you must mean those "beef finger ribs". i smoked 2 slabs of those last weekend. huge bones. guys at work said they looked like they were out of the flintstones.
     
  5. jaynik

    jaynik Smoking Fanatic

    I didn't take any pics 'cause I figured you'd all seen them... doh. They are big beef ribs. They're cooking pretty fast. I'm going to research to see if I can find guidance on what meat temp I should go for...

    I looked for pictures online, but am coming up empty. Here's a pic to show you what I'm talking about. You can't appreciate from the picture how big these things are.
    [​IMG]
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

  7. jaynik

    jaynik Smoking Fanatic

    Thanks. I don't see beef back ribs on there. I'm getting around 200 right now so I think I'm going to pull them and see if they're done. I don't want them dry. I may cooler them until my wife gets home. If they're done, they cooked a lot faster than I expected....
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    are you doing the 3-2-1 method?


    dude
     
  9. jaynik

    jaynik Smoking Fanatic

    No. I didn't plan to, but I also figured they'd take 4-5 hours. Not sure if it's good or bad that they're cooking so quickly... I took some off, but left the others on. I've got those that are off in a cooler for a few minutes then will see what's up with them.

    Chris, how long did you cook yours?
     
  10. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Heck that's another thing I can never find where I live, good ole "Dino Ribs"
     
  11. jaynik

    jaynik Smoking Fanatic

    All done! I didn't get to eat them until after 5, so they sat for a while, but I think they turned out pretty well. My wife made me sauce them which I think was ok, but I left a couple ribs dry which I preferred. They were very tender albeit a little difficult to navigate. There seemed to be a lot of joints on these things, so had to pick to get all the meat, but it was nice and tender.

    My problem on these was getting off the membrane. I think there must be several layers because I took off a membrane before cooking, but there was still some membrane like material to contend with after they were cooked.

    If you come across some of these, definitely give them a try. I smoked them over mesquite which is a rarity for me, but turned out well.
    [​IMG]
     
  12. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I do those for the neighbor guy all the time, i peel off what i can of the membrane then score the back of them with a knife and peel the rest off after smokeing. i useally run them 4-5 hours and the meat is pulled up the bone about 3/4 of a inch, he really likes them, i don't care for beef ribs much so i don't eat them, just relie on his input.
     
  13. chris_harper

    chris_harper Master of the Pit OTBS Member

    sorry i got back to you so late. i smoked mine for 5 hours. they were pretty good, but i prefer spareribs more. i will do these again, as my wife preferred them. i will most likely do these for her, and spares for myself- at the same time. also, i did not foil mine, should have.
     
  14. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    AH......Dino Bones!
     
  15. deejaydebi

    deejaydebi Smoking Guru

    Judging by the size of that cookie sheet those things are HUGE! We don't have those up here I'd have bought them if only to tease folks with!

    I never saw or heard of Dinobones but I do have a listing for beef finger ribs listed on my chart - per someones directions (books, forums. etc.) Try this: there seems to be quite a temperature range rare, medium well done maybe?

    http://www.deejayssmokepit.net/Downl...emperature.pdf
     
  16. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    One can smoke/cook Dino Bones to ones liking. Rare, Med Rare, Med, etc.
     
  17. shellbellc

    shellbellc Master of the Pit OTBS Member

    I've done them twice and they were excellent, like smoked prime rib!!! The first time they had enough fat that my little electric smoker was on fire!!!!! Gave a nice bark on them. [​IMG] Every once in a while they will have them at the local Giant or Genuardi's. Good looking grub ya got there!!!
     
  18. webfoot

    webfoot Smoke Blower

    Jaynik, your ribs look good to me. You do need to talk to your wife about that sauce stuff though. IMO, sauce is for times when the meat has not flavor of its own or tring to cover up something not so tasty.
     
  19. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    You know those dino ribs look like the ones I got when living as a child in Iowa. I have never found ribs like I got there. The flavors and size of the ribs were incredible. There was a small shack like place where Dad would stop near his work and bring them home. God those were good! I miss those days!
     

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